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Fillet mignon w/ shallots & cognac

Yield: 2 Servings

Ingredients:

• 2 Whole fillet mignon
• 6-8 Oz. -each
• 1/4 c Cognac
• 1 ts Unsalted butter
• 1 ts Vegetable oil
• 1/2 ts Pepper freshly ground
• 2 lg Shallot minced
• 1/4 c Beef stock
• 1/8 ts Salt
• 1)_ Sprinkle steaks w/ 1 tablespoon cognac and let stand @ room temp.

Instructions:

for 45 minutes. 2)_ In heavy medium skillet melt 1/2 tablespoon butter and 1/2 tablespoon oil. rub the steak on both sides w/ the pepper. when skillet is verry hot add the steaks and cook over high heat untill crust forms on the bottom(about 2 minutes). turn and cook on the other side and remove to warmed plate to hold. 3)_ Add the remaining butter and oul to the same pan. Add the shallots and cook over moderately high heat untill translucent(about 3 minutes). 4)_ Add the remaining 3 Tablespoons of cognac to the skillet. ignite w/ a match and let burn out on it's own. Add beef stock and reduce to 1/4 cup. Stir in and accumulated juices from the steak. 5)_ Place steaks on serving plates and ladel pan sauce over the top and serve. Posted to MC-Recipe Digest V1 # Recipe by: Food & Wine Magazine Feb. 1995 From: kmeade@IDS2.IDSONLINE.COM (The Meades) Date: Tue 10 Dec 1996 18:21:48 -0500

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